How to Grill Salmon (Skin-on)
Learn how to grill salmon with skin on using this step-by-step tutorial. Grilling salmon this method creates moist fillets that won't stick!
Servings 4 servings
Calories 304kcal
Equipment
- Grill Pan alternative
Ingredients
- 4 6-8 ounces salmon fillets about 1-inch thick, with skin on
- 2 tablespoons oil canola, vegetable, grapeseed
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat grill over medium-high heat.
- Pat salmon dry with a paper towel. Season with salt and pepper and rub the oil all over the salmon.
- Place the salmon, skin side down, directly on the grill and cook with the lid open until the flesh lightens in color, about 5 minutes.
- Gently try to lift or flip the salmon. If it feels stuck, give it another minute.
- Flip to the skinless side and cook with the lid closed for another 3-5 minutes, depending on desired doneness. It should read at least 130°F-135°F on an instant read thermometer.
- Serve with lemon wedges, if desired. Allow the salmon to rest for a few minutes, which will continue to increase its internal temperature, before enjoying.
Notes
Storage: It’s best to enjoy grilled salmon immediately after cooking. However you can store any leftovers in an airtight container for up to 3 days.
Photo Credit: Erin Jensen
Nutrition
Calories: 304kcal | Carbohydrates: 1g | Protein: 34g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 656mg | Potassium: 837mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Calcium: 22mg | Iron: 1mg